Spring Bagels

During this time of year, we’re always thinking up creative ways to enjoy our fresh spring favorites. Our latest idea: put them on local bagels! Here are some seasonal recipes that celebrate local food and the coming of spring. With sweet and savory options, bagels are no longer just for breakfast.


  1. Find a favorite local bagel variety
  2. Toast your bagels until golden
  3. Top with ingredients in the order listed

Prosciutto & Spring Greens

(pair with a St. Paul Bagelry asiago bagel)

Spring Herb Cream Cheese

2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/8 tsp. black pepper, ground
8 oz. cream cheese, softened
2 Tbsp. fresh basil, minced
2 Tbsp. fresh dill, minced
¼ tsp. garlic, minced
¼ tsp. sea salt

Whisk together vinegar, oil and pepper. Brush vinegar mixture onto the toasted bagel. Beat together cream cheese, herbs, garlic and salt. Spread onto bagel.

Top with Spring Fixings

Spring greens

Prosciutto, sliced

Egg Salad & Spinach

(great with an everything bagel from Common Roots)

Egg Salad

6 eggs
3 Tbsp. mayo
2 scallions, thinly sliced
¼ tsp. sea salt

Bring water to a boil in a small saucepan. Add eggs carefully. Return water to a boil and cook for 3 minutes. Cover and turn off heat. Rest for 11 minutes. Drain and rinse under cold water. Peel eggs and chop. Combine eggs with mayo, scallions and salt. Spread egg salad onto toasted bagel.

Top with Spring Fixings

Fresh spinach or other spring greens
Red onion, finely julienned
Radishes, julienned
Black pepper, ground

Honey-Cinnamon Cream Cheese & Fruit

(pair with a plain bagel from Rise)

Honey Cinnamon Cream Cheese

8 oz. cream cheese, softened
2 Tbsp. local honey
¼ tsp. ground cinnamon

Beat together cream cheese, honey and cinnamon. Spread onto toasted bagel.

Top with Spring Fixings

Raspberries or other fresh fruit
Sliced almonds, lightly toasted
Local honey for drizzling

Sesame Avocado

(great with a toasted sesame bagel from St. Paul Bagelry)

Top with Spring Fixings

Avocado, sliced
Red onion, finely julienned
Cilantro leaves
Toasted sesame oil for drizzling
Sesame seeds
Pinch of sea salt

Spring Peas & Radishes

(delish with a toasted sesame bagel from Common Roots)

Plain cream cheese or ricotta
Garlic-flavored oil for drizzling
Pinch of sea salt

Top with Spring Fixings

Fresh peas, blanched or frozen, thawed
Radishes, julienned


St. Paul Bagelry

Owners and sisters Dodie Green and Peggy Teed grew up in St. Paul and opened their first bagel shop over 10 years ago. Now they’ve opened a second location and average between 5,000 to 6,000 bagels per day! They believe food is love and hope their bagels make you feel loved with each bite.


Common Roots

Owners Danny and Elana Schwartzman have been making bagels in Minneapolis since 2007. Their bagels are baked in-house every morning using organic and local ingredients. They are proofed, boiled and baked in the traditional way. Common Roots takes pride in their local sourcing, and buys ingredients direct from farmers and producers, the Wedge and CPW.


Rise Bagels

Our co-op is their first appearance in retail stores. These delicious bagels are from sister duo Jen and Kate, self-proclaimed “bread heads.” They specialize in old-world artisan bagels with a modern twist, using organic ingredients. Their made-from-scratch dough is rolled, boiled, topped on both sides and baked, resulting in crisp, chewy and flavorful bagels.



Read Cultivate Spring 2018 articles

View Cultivate Spring 2018 PDF